Bosc Pear Bread and Maple Walnut Butter

Bosc Pear Bread and Maple Walnut Butter

This moist, dense tea bread is filled with nuggets of ripe Bosc pears and topped with pears and honey glaze. Offer Maple Walnut Butter to top slices. Anjou pears may also be used in place of Bosc.

INGREDIENTS

Bosc Pear Bread

2 eggs

¾ cup canola oil

1 cup sugar

1 teaspoon vanilla

1 Bosc USA Pear, cored and grated

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ cup walnuts, chopped

1 Bosc USA Pear, cored and sliced for top garnish

½ cup walnuts, chopped for garnish

¼ cup honey for glaze, if desired

Maple Walnut Butter

1 cup maple syrup

1 cinnamon stick

1 ½ sticks butter, melted

½ cup walnuts, chopped

DIRECTIONS

For bread: Preheat over to 350 degrees. Grease a small metal loaf pan. Place eggs, oil, and sugar in a medium bowl and beat together until light and fluffy. Add vanilla and grated pear. In a second bowl, blend the flour, baking soda, baking powder, salt, cinnamon, and walnuts. Add the flour mixture to the wet ingredients, stirring until just moistened.
Spoon the mixture into the prepared loaf pan. Arrange pear slices on top and sprinkle with chopped walnuts. Bake 50–60 minutes or until a fork inserted in the middle comes clean. Cool 15 minutes before removing from pan. Brush with honey, if desired. Serve with Maple Walnut Butter.yield: 1 loaf

For butter: In a small saucepan, boil syrup with whole cinnamon stick 8–10 minutes until the syrup has reached soft ball stage. Remove from heat and remove the cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.yield: Makes approximately 1 ½ cups